Double Fudge Layer Cake
Recipe from Family Circle

A chocolate lover's dream cake. Fill and frost the chocolate cake with a cooked chocolate frosting that tastes just like fudge.

Double Fudge Layer Cake

by 31  people

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  • 4   ounces 
    unsweetened chocolate, chopped
  • 2   cups 
    all-purpose flour
  • 2   teaspoons 
    baking powder
  • 1/2  teaspoon 
  • 3/4  cup (1-1/2 sticks) 
    unsalted butter, softened
  • 1 1/2  cups 
    packed light-brown sugar
  • 2   
  • 1   teaspoon 
    vanilla extract
  • 1   cup 
    plus 2 tablespoons milk
Creamy Fudge Frosting:
  • 4   
    egg yolks
  • 2   cups 
    granulated sugar
  • 1   cup 
  • 2   tablespoons 
    unsalted butter
  • 8   ounces 
    unsweetened chocolate
Heat oven to 350 degrees F. Coat two 8 x 2-inch round cake pans with nonstick cooking spray.
Heat chocolate in microwave oven on HIGH 30 seconds; stir. Heat another 30 seconds until melted. Sift flour, baking powder, baking soda and salt onto a sheet of waxed paper.
Beat butter in large bowl until creamy. Beat in brown sugar. Add eggs, one at a time, beating after each addition. Add vanilla and melted chocolate. Alternately beat flour mixture and milk into butter-chocolate mixture. Pour into prepared pans.
Bake at 350 degrees F for 30 to 33 minutes or until layers spring back when pressed. Cool in pans on rack 10 minutes. Turn layers out onto racks; cool completely.

Beat yolks in bowl until very thick. Slowly beat in 1 cup of the sugar, 1 tablespoon at a time, over 5 to 7 minutes until light in color. Beat in milk. Add to saucepan along with remaining 1 cup sugar and butter. Bring to a boil over medium heat, whisking occasionally (12 to 15 minutes). Boil, whisking, 1 minute. Remove from heat. Chop chocolate; stir in until smooth. Transfer to bowl. Refrigerate 30 minutes.
Beat frosting on medium speed 4 minutes until light and fluffy. Immediately frost cake: 1 cup to sandwich layers, 1-1/2 cups for sides and 1/2 cup for top.
Nutrition information
Per Serving: cal. (kcal) 631, Fat, total (g) 36, chol. (mg) 149, carb. (g) 80, fiber (g) 5, pro. (g) 9, sodium (mg) 253, Percent Daily Values are based on a 2,000 calorie diet
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